You'll need to add vegetable oil to stiffen the buttercream. The more shortening you add, the stiffer the buttercream will be. However, be careful. When I first made this crusted buttercream frosting, I used equal parts butter to shortening. Gotta tell you, the frosting tasted too much like oil. So, I cut the original shortening requirement back by half.

I found that 1 cup butter to ½ cup shortening produced crusted buttercream that was perfectly stiff enough to work with and I could not taste the shortening.

3.5.3208

Now, the first time I made this icing, I used far too much shortening and the icing did not taste very good at all.

I scaled back the amount of shortening and that made a big difference.

As a result, these petals probably aren’t as stiff as they should be but hey…. you want the cupcakes to taste as good as they look.

Bake your cupcakes and set aside.

I used a Wilton #104 petal tip which is shaped like a teardrop.

You can find petal tips of all shapes at your local crafts store in the baking aisle.

Now for the fun part. Let’s get started.

When you begin making the flower, make sure the wider (lower) part of the teardrop is closest to the cupcake.

The key to creating the lovely petals is all in how steady you hold your piping tip while turning the cupcake under it.

Trust me, you’ll mess up the first 2-3 cupcakes but you’ll get the hang of it very quickly.

This has a very shallow learning curve on this, I promise.

Once you get going, you won’t want to stop.

OK, hold the piping tip close to the cupcake and slowly turn the cupcake.

As you’re turning the cupcake, also slowly turn the cupcake clockwise.

This will create a small circle in the center of the cupcake.

Lift the tip completely from the cupcake.

Do not start your next row on the end of where you just lifted away from the cupcake.

Instead, start the new row about halfway back from the end.

Keep repeating the steps.

Lift away from the end, pick it up halfway back, continue to turn the cupcake as you create each circle.

You’ll slowly see the rose petal take shape.

You can also control how tight the petals appear just by the way you hold your hand as your piping the frosting.

If you hold the piping bag inward, the petals will be tighter and much closer together.

Holding the bag more outward as you’re piping will cause the petals to be more open.

Getting tight or wide petals also takes a wee bit of practice but you’ll figure what you like best in no time too.

Have a birthday party, baby or wedding shower coming up?

These floral topped cupcakes would be an adorable dessert.

With a little supervision, I think these would also make a fun food project for young kids.

Awww, Shirley. I so appreciate that.
You’re so sweet and such a great supporter of my creative efforts too.
Thanks so much.
Hope you have a wonderful week (it may be hard to beat your last week with that gorgeous new ride and your hubby’s championship-smile).

Joanna, get yourself a #104 petal piping tip and you won’t look back-lol.
Do try the rose technique and let me know how it turns out for you.
It’s easier than it looks. I think you’ll be pleasantly surprised.
Happy day!

Thanks so much, Marisa.
Actually, I made these a little while ago and I’m just now posting it. I think these rose cupcakes would look beautiful in white frosting for a wedding shower, don’t you?
I’m glad you like them and I hope this means there’s some buttercream in your future-lol.
Have a wonderful holiday too.

Intro

Hi there! I’m Lisa Tutman-Oglesby and I'm a firm believer that you can never have too many interests. I love home decorating, thrift store finds, French Macarons and sparkling blackberry fruit drink. I'm also quite smitten (OK, slightly obsessed) with making pretty food and then taking lots of pictures of it. Take a look around and enjoy my tasty recipes, do-it-yourself projects and colorful inspiration to make your home and life more beautiful.